Pillau of Fowl

Ingredients

• 1 fowl
• 2 onions
• 1 lb. rice
• 2 ozs. butter
• 6 cloves
• 8 whole pepper
• 2 hard-boiled eggs
• Salt

Method

1. 1

   Put the fowl on to boil in sufficient water to cover, with the spices tied up in a small piece of muslin.

2. 2

   Put the rice in a pan with the butter and allow it to cook; if too dry add a little milk; keep stirring it so that it does not burn.

3. 3

   Take out the fowl and cut nicely into joints, put back in the water, but take out the muslin with the spices; add the rice now to the fowl and boil for half an hour; in the meantime cut the onions into slices, dredge a little flour over them, fry in boiling fat, nice and brown and crisp; dish up the fowl in a pyramid in the centre of a dish, put the rice round and garnish nicely with the onions and the hard-boiled eggs, each cut into eight pieces.

4. 4

   Serve very hot.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 50. The excerpt below is the record exactly as published.

PILLAU OF FOWL. 1 fowl 2 onions 1 lb. rice Salt 2 ozs. butter 4 ozs. butter in thin rashers 6 cloves 2 hard-boiled eggs 8 whole pepper

Cook this with the app: pantry check, scaling, and the assistant.